Recipes for the Week

Plus, my favorite recovery soup 🌞

Happy Monday and Happy Memorial Day! I have a new recipe for the best creamy lemon-basil chicken pasta, and I’m sharing a recipe from my first cookbook.

Before I get into the official recipes, I want to share this beautiful soba I made last night. It follows my technique for the best recovery chicken broth ever. Whether you’re sick or sad or just need a hug from your food, this chicken broth brings all the good vibes.

@triedandtruerecipesi laughed i cried i told everyone how much i love my cat and them i begged for my tooth back #anesthesia #wisdomtooth #fyp #crying

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I had my wisdom tooth removed on Friday (as you can see from my anesthesia shenanigans above), so I’m still eating mostly soft food. Since then, I’ve had my absolute fill of pudding and yogurt, and I decided I couldn’t stomach any more sweet mushy food. Enter the spicy, rich soba. While I couldn’t eat a lot of it, it was so delicious that I just had to share it with you. You can serve with or without noodles, or you can add soup vegetables to the broth–like potatoes, sliced shiitake mushrooms, or carrots–to make it a one-pot wonder. The broth is the star, so whatever you serve it with will be delicious.

Recovery Chicken Soup:

Ingredients:

• 4-pound chicken, giblets reserved for another use

• 1 onion, peeled and sliced

• 1 jalapeño, halved

• Water

• 1–2 tablespoons shichimi togarashi, plus more to taste

• 1–2 teaspoons chili oil or sesame oil, optional (you can use a little of both if you like)

• 3 scallions, white parts minced and green parts sliced on a bias; keep the green and white parts separate

• Salt

• Cooked soba, for serving

Instructions:

1. Place the chicken in a pot and cover with water. Season liberally with salt and add the sliced onion and halved jalapeño. Bring to a boil and then reduce heat and simmer for at least an hour. Skim off any foam as it floats to the surface.

2. Remove chicken from the broth and debone it once it’s cool enough to handle. Shred the chicken meat and reserve the carcass for another use. You can strain the broth in the pot through a sieve, but I didn’t bother this time. I just scooped out and discarded the halved jalapeño. If you want to strain off any impurities, simply pour through a sieve into a large bowl. Wipe out the pot and return the broth to the pot. Taste and season.

3. Return the broth back to a boil and add the shredded chicken, shichimi togarashi, and chili or sesame oil. Add the minced white parts of the scallions. Simmer for an additional 30 minutes until the broth is dark and rich. Taste and add more salt or shichimi togarashi, if needed.

4. Ladle the chicken and broth over the cooked soba and garnish with the sliced green parts of the scallions. Enjoy!

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Recipes for the week:

Now we can get into the new recipes that I think you should make this week.

Lemon-Basil Chicken Pasta

This creamy lemon-basil chicken pasta is a weeknight dream recipe. It’s easy to make and finished with the best homemade citrus salt.

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Seared Pork Tenderloin Salad

Juicy pork tenderloin is served with perfectly roasted carrots, a sweet and citrusy lemon-mint dressing, and creamy mozzarella for an easy and refreshing weeknight dinner!

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I hope everyone has a wonderful week ahead! Be sure to keep your eyes peeled; my new meal plan is dropping this Wednesday, May 31, and it’s chock full of amazing new recipes that I think you’ll love.

-kylie